What is gliadin?

Gliadin is a protein found in wheat and other cereals, which is responsible for inducing symptoms of celiac disease and wheat allergy in sensitive people. Antibodies created by the body against IT provide a method for testing these disorders. This protein is why many people watch gluten -free food. There are two proteins that contain gluten, and one of them is gliadin. Unfortunately, many people have a genetic predisposition to be sensitive to this protein. In its most serious, this manifests itself as celiac disease - a small intestine disease in which food is not properly absorbed. This disease is associated with many other symptoms, including neurological disorders, but can be perverted as soon as gluten is removed from the diet. There, various types of gliadins and body produce different types of antibodies depending on the type of protein present. Together they are referred to as anti-gliadin antibodies (AGA). Is a completely different antibody produced in response to each of the different forms of protein, which is only oneFrom a group that can cause people to develop wheat allergy.

The specificity of AGA antibodies is about 85%. In an effort to create more specific antibodies, scientists experimented using purified gliadin or its fragments of decomposition as a goal for the production of antibodies. Protein protein products are called peptides and gliadin peptide - made of part of a protein that is highly effective in antibody induction - has been chemically synthesized. Such synthetic peptides may be much better in induction of antibodies than the use of the entire protein.

Recent studies with these antibodies show that more people suffer from gliadin sensitivity than originally thought. Although he does not have celiac disease, 10-15% of Americans suffer from a number of symptoms. The positive reaction to these antibodies suggests that they must consider changing their diet and may try to eliminate all gluten.

In addition to the diagnosis of the disease uPeople can be used to detect the presence of gluten in foods by a highly specific gliadin antibody. This is very important because wheat gluten tends to contaminate many foods that one would not expect to contain any form of wheat. New procedures can detect wheat at values ​​as low as one part per million (PPM). This test can help provide gluten -free products to people suffering from celiac disease or gluten allergies.